Research Of Flavor Substance Of Hypsizygus Marmoreus And Its Taste Peptides Preparation

In this paper,the effects of different pretreatment methods on the flavor substances of the Hypsizygus Marmoreus and the extraction and identification of its umami peptides were studied.The main pretreatment methods used are water extraction,mainly including room temperature extraction,high pressure cooking,enzymatic hydrolysis of complex enzymes composed of cellulase and protease and enzymatic hydrolysis of edible fungi hydrolase,and flash extraction technology was applied to them.The study of flavor substances mainly includes volatile and non-volatile flavor compounds.On the basis of this,the separation,purification and identification of the umami peptide were carried out,and the flavoring characteristics of the umami peptide were determined.Finally,a seasoning contains the umami peptide of the Hypsizygus Marmoreus was prepared.Main research contents and results are as follows:Different pretreatment methods could change the flavor substance of Hypsizygus Marmoreus.Among them,flash extraction can promote the release of volatile flavor substances and non-volatile flavor substances.However,flash extraction is not conducive to the release of flavor substances before and after enzymolysis processing.The volatile flavor substances of Hypsizygus Marmoreus were the most abundant after the cooking pretreatment,and the contributions of some substances with oily and nutty aroma in the Hypsizygus Marmoreus increased after the cooking pretreatment.The taste of Hypsizygus Marmoreus pretreated with complex enzymes was bitter,the taste was umami and salty after digesting by hydrolase,while taste was sweet after cooking.Hydrolase enzymatic hydrolysis were selected as the best pretreatment for the taste peptides Preparation.Then a single factor experiment was carried out to determine the optimum enzymatic hydrolysis condition of the hydrolase to extract the taste peptide from the Hypsizygus Marmoreus.Through sensory evaluation and chromatographic separation,a new taste peptide was identified with the amino acid sequence of Glu-ly-Thr-Ala-Gly.Through the analysis of the synthetic pure peptide,it is concluded that the taste peptide has the characteristic of umami flavor,which can cause the kokumi feeling when added in chicken soup.A formula of seasoning which was added of Hypsizygus Marmoreus Hydrolase enzymatic umami peptide was obtained by orthogonal experiment.This seasoning does not add monosodium glutamate,and can be proved to increase the taste of umami and salt.